‘the fresh taste of sprouting seeds added to any salad not only adds nutritional value but adds to the taste and texture and makes it even more visually attractive. This is a salad bursting with goodness and I particularly liked the lentil sprouting seeds from Antida and added them to a salad with daikon, mushrooms, carrots and baby spinach.’
You will need:
1 small daikon or half a large one
1 large tomato
20g fresh coriander
10g fresh mint
1 large carrot or 2 small ones
a punnet of sprouting seeds [I used sprouting lentils]
70g spinach leaves or baby spinach
For the dressing
1 teaspoon crushed cumin seeds
salt and pepper
2 tablespoons apple cider vinegar
2 tablespoons sunflower oil
zest of 1/4 lime
Dry roast the cumin seeds in a pan on high heat and shake the pan to move the seeds around. Immediately transfer them to a cool container and then use a pestle and mortar to slightly crush them.
Prepare the vegetables. You can leave the skin on the daikon or peel it according to your preference. Then slice it. Peel the kohlrabi and carrots and slice them or cut them into batons.
Chop the tomatoes, mushrooms and spinach. If you are using baby spinach keep the leaves whole.
Use a mezzaluna to chop half the fresh parsley, coriander and mint leaves. Leave the other half in larger pieces
Prepare a simple dressing by mixing together the apple cider vinegar, sunflower oil and salt and pepper. Use a whisk to mix it. Add the lime zest, finely chopped parsley, mint and coriander and finally the crushed cumin seeds and mix again.
Arrange the prepared vegetables on your chosen serving dish. Then on top add the remainder of the parsley, coriander and mint and sprinkle the sprouting seeds on the top. Just before serving add the dressing and toss.
Photos: Rachel Muscat Photography